The nutritional implications of food choices from catering outlets

Eves, Anita; Corney, Michael; Kipps, Michael; Lumbers, Margaret; Price, M.; Noble, Carol

doi:10.1108/00346659610129314

Cited by 9 publications

(9 citation statements)

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“…O desafio enfrentado é fazer com que as escolhas favoritas dos alunos sejam também as mais saudáveis [35,36].…”

Section: Resultsunclassified

“…Pesquisa [36] conduzida no Reino Unido com os responsáveis (n = 244) pelas refeições distribuídas nas unidades de ensino revelou que mais de 70% acreditavam influenciar, de alguma forma, as escolhas alimentares dos alunos, enquanto cerca de 90% acreditavam desempenhar papel no fornecimento de alimentos para uma dieta saudável. As principais restrições apresentadas para o oferecimento de escolhas mais adequadas do ponto de vista nutricional foram as características sensoriais e o custo desses produtos.…”

Section: Resultsunclassified

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Preferências alimentares no ambiente escolar

Danelon

Fonseca

Silva

2015

Segur. Aliment. Nutr.

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Na totalidade das escolas públicas de ensino infantil e fundamental do Brasil está presente o Programa Nacional de Alimentação Escolar -PNAE e, em expressiva parcela das unidades, encontram-se disponíveis as cantinas/lanchonetes escolares. A presença destes dois serviços nas unidades de ensino possivelmente traz dificuldades para que os alunos selecionem os alimentos da dieta. O estudo teve por objetivo identificar as preferências alimentares de crianças e adolescentes no ambiente escolar, analisando a influência do convívio do PNAE e das cantinas sobre o comportamento alimentar dos estudantes. Para tanto, foram realizadas entrevistas, utilizando-se de formulário especificamente elaborado, junto a 324 escolares (com idade entre 6 e 14 anos) de seis unidades públicas de Campinas (SP). Os resultados revelaram que 75% dos alunos aderiam ao PNAE, sendo que 38,3% participavam freqüentemente (entre quatro e cinco dias por semana). A aceitação dos alunos às preparações do cardápio do PNAE esteve diretamente associada com a freqüência de adesão ao programa. As preparações do cardápio apresentaram maior aceitabilidade entre os alunos de menor idade e não foram observadas diferenças quanto à aceitação das preparações e os rendimentos familiares per capita. As refeições salgadas do tipo prato único e as sopas foram as menos selecionadas para integrar o cardápio do PNAE. Cerca de 76% dos alunos aderiam à cantina, sendo que maior proporção (63,8%) adquiria alimentos esporadicamente (até dois dias por semana). A adesão à cantina foi mais freqüente entre as meninas e entre os alunos com maiores rendimentos. Quanto à convivência dos serviços escolares, observou-se tanto uma relação de complementaridade quanto de substituição da merenda escolar em relação aos alimentos comercializados na cantina. Evidenciou-se a necessidade de orientação, para que os alunos optem de forma consciente pelos alimentos disponíveis nas escolas.Palavras-chave: cantinas escolares, alimentação escolar, preferências alimentares, Programa Nacional de Alimentação Escolar Students' food preferencesIn all of the Brazilian elementary public schools the Brazilian School Meal Program -PNAE is present and, in an expressive share of the learning units, school canteens/cafeterias are available. The presence of both these services at schools possibly makes students' food choices more difficult. This paper is aimed at identifying children and adolescents' food preferences in the school environment, analyzing the influence of the coexistence of PNAE and cafeterias on the students' food behavior. For so, interviews were conducted, using tailored questionnaires, with 324 students (aged between 6 and 14), enrolled in six public learning units in Campinas, São Paulo State. It was verified that 75.0% of the schoolchildren consumed the meals provided 1 Artigo elaborado a partir da dissertação de M.S.DANELON, intitulada "Estado nutricional, consumo alimentar e estilo de

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“…O desafio enfrentado é fazer com que as escolhas favoritas dos alunos sejam também as mais saudáveis [35,36].…”

Section: Resultsunclassified

Preferências alimentares no ambiente escolar

Danelon

Fonseca

Silva

2015

Segur. Aliment. Nutr.

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“…In addition, food served at worksite canteen may serve as a model of an optimal meal also influencing people’s food choices on other occasions ( 25 , 26 ) . However, the caterer must also supply food that the consumer wishes to eat; thus, for a healthy meal to be consumed, it must both be available and selected ( 27 ) . Promoting healthy eating at worksites has been claimed to be easier towards white-collar workers than blue-collar workers, since blue-collar workers are less likely to participate in health promotion programmes ( 28 , 29 ) .…”

Section: Discussionmentioning

confidence: 99%

Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens

Thorsen¹,

Lassen²,

Andersen

et al. 2009

Public Health Nutr.

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Objective: Environmental strategies at worksites may help consumers change dietary behaviour towards a more healthy diet. The present study aimed to evaluate the availability of healthy meal options at Danish worksite canteens and to identify predictors of worksite canteens providing healthy meals. Design: A self-administered questionnaire was randomly mailed to 1967 worksite canteen managers. Besides information and characteristics about the canteen and the worksite, the canteen managers specified the menus available. Two different health groups (Healthy and Less Healthy) were defined in three different meal categories (Sandwiches, Hot meals and Salads) as well as a combined category (Combined) combining all the three meal categories. The characteristics of the worksites were compared with regard to the different health groups. Setting: Randomly selected Danish worksite canteens. Subjects: 553 Danish worksite canteen managers replied, resulting in a response rate of 29 %. Results: Only 12 % of the canteens applied to the Healthy group combining all the three meal categories. In particular, worksites with more than 75 % female employees served healthy menus on a frequent basis. The size of the worksite was positively correlated with more healthy meal options. Furthermore, the present study suggests a positive relationship between corporate financial support and the availability of healthy meal options. Conclusions: Among the selected variables studied, workforce gender, company size and corporate financial support were significant predictors of the availability of healthy meal options in worksite canteens. More research is needed on the role that variance in organisation environment plays for the potential of worksite intervention, to make a difference in terms of healthy eating.

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“…Given the fact that foreign residents have an impact on the food and beverage industry in a particular country, the results of the present study can provide several managerial implications for owners and administrators in food and beverage industry. First, consumers are likely to develop a positive attitude toward a business when they are provided with nutritious, healthy food, and nutritional information on the menus (DiPietro et al, 2004;Eves et al, 1996). As foreign residents are stimulated by external stimulants, food and beverage businesses can therefore highlight the visual and olfactory appeal of the dishes, and offer healthy food for potential consumers.…”

Section: Practical Implicationsmentioning

confidence: 99%

Understanding eating behaviors of foreign residents: A case of Turkey

Sezgin

Tanrısevdi

2021

Journal of Foodservice Business Research

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Eating behaviors have been investigated for many years. The current research sheds light on the relationship between external (EXT), restrained (RES), emotional (EMO), and attitude toward Turkish cuisine (At_TC) in terms of foreign residents. A survey was conducted on foreign residents living in Turkey, by examining the extent to which Dutch Eating Behavior Questionnaire (DEBQ) constructs (EXT, RES, EMO) of At_TC can be predicted by utilizing a partial least square algorithm. Results show significant relationship between EMO, EXT and At-TC whereas RES is a non-significant predictor. Further, results of comparison of eating behaviors in two separate environments (home country and Turkey) indicate certain similarities and differences. Various suggestions for future research are also made and practical implications for business owners and administrators are recommended.

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The nutritional implications of food choices from catering outlets

Cited by 9 publications

References 1 publication

Preferências alimentares no ambiente escolar

Preferências alimentares no ambiente escolar

Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens

Understanding eating behaviors of foreign residents: A case of Turkey

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